FREQUENTLY ASKED QUESTIONS
The co-founders of The Meat Club spent some 18 months searching for Australia’s finest produce.
Our range of 100% Grass Fed beef and Premium MSA Graded beef is sourced from Northern New South Wales and raised by farmers that adhere to strict animal welfare practices. All our beef stock are halal, free range and benefit from the lush, fertile grass lands this part of Australia has to offer.
- Our 100% Grass Fed beef is just that – raised on grass (only).
- Our Premium MSA Graded beef is likewise – raised on grass – while also enjoying no more than 70 days of locally sourced grain (including wholewheat, corn and barley) to ensure depth and consistency of flavour from month to month.
Our 100% Grass fed lamb is sourced from Northern New South Wales. Our lamb is free-range and raised by farmers who have a commitment to rearing prime quality free-range lambs while adhering to strict Australian animal welfare standards and using progressive, stress-free handling techniques. Lastly, our range of lamb is hormone and antibiotic free, while being Halal certified.
Our 100% Australian cage-free chickens are hormone and chlorine free. They are also Halal-certified and enjoy non-GMO feed. Our chicken processors maintain the highest standards in the industry with a commitment to Australian animal welfare practices.
Our 100% Australian free range pork is hormone free. Our farmers have a commitment to environmental sustainability, with paddock rotations every 3 years. Moving the animals to a new site helps keep them healthy while also protecting any impact on the land and water table.
Our beef and lamb sausages are sourced from Australian farmers who practice stringent sustainable and responsible farming practices. They are gluten free, nitrate free and made from fresh Australian ingredients (no thawed or pre-frozen ingredients are used).
Our free-range pork sausages and back bacon is sourced from a single family-owned farm in Queensland. This farm was borne from a desire to raise pigs in a stress-free environment with a focus on animal welfare practices. The pigs are able to forage on pasture and are also provided with balanced diets to closely match those of their wild ancestors. All pork items are gluten free, nitrate free and free from moisture infusion. The sausages are likewise made from fresh Australian ingredients (no thawed or pre-frozen ingredients are used).
Our fresh and hot-smoked King Salmon portions are from New Zealand. Our farmed King Salmon is sourced using a leading sustainability model where the fish are hatched in protected, isolated spring waters before being transferred to sea farms in the pristine Marlborough Sounds. At the time of harvest, stocking rates are 2% (with the remaining 98% being water) meaning our King Salmon have plenty of room to swim and grow into mature fish for harvesting.
Our saltwater Cone Bay Barramundi is sustainably farmed in one of the most unspoiled and picturesque locations in the world: far North West Australia. Our hand reared fingerlings are raised in sea cages that experience some of the largest sea tides, so the fish are always at work.
Our packaging and quality control measures ensures that we can offer a chilled shelf life of between 14-28 days on primal cuts of beef and lamb.
We are able to offer this shelf life because of advanced packaging technology we use at our facility in Australia. This technology contours the packaging to the shape of the meat for ultimate protection, as well as sealing the freshness from the paddock gate to your home in Singapore. At every step of the logistics supply chain, we closely maintain and monitor temperature and humidity to ensure there is minimal fluctuation.
For information about where and how to store chilled meat, and the effect of wet aging, see our Farm News post here.
As the process of making mince aerates the meat, it has a shorter shelf life of no more than 10 days in the fridge from the date of import.
We offer one-off, just in time delivery for ultimate convenience. However, due to the nature of our import cycle (the first Saturday of every month), our meat may have – for example – 20, 15 or 10 days left in the fridge, depending on where your order sits within our own cycle.
To benefit from a longer shelf life, join Auto Pilot and your meat will be delivered immediately on import every four weeks. There is no lock in contract just the convenience to modify, defer or cancel your order at any time. You can understand more about our import process, including the dates for our next import, here.
This method of packing removes air from the package prior to sealing the contents. It reduces atmospheric oxygen, limiting the growth of aerobic bacteria, preventing evaporation of volatile components, and preventing contaminants that erode shelf life from entering the product. Keeping the meat in the vacuum packaging also improves the tenderness of the meat (known as ‘wet aging’).
This is the date we recommend you consume all meat in the fridge or move all your remaining chilled meat to the freezer (for our tips on how and where to store your meat, see here). This will extend its shelf life by a further 3 months.
We recommend that any remaining (opened) meat portion is immediately sealed in an airtight container and placed in the fridge for no longer than 24 hours. That is; eat it the next day! Otherwise, freeze it.
Yes. Actually, our vacuum packaging helps here too. When you freeze meat you risk freezer burn due to moisture being wicked away from the surface of your meat. The airtight seal of our packaging prevents this from happening. The ideal freezing conditions are to try and ‘snap’ or ‘blast’ freeze your product. To do this, create as much space in your freezer, so that the cold air can work quickly. This will increase the eating quality of the frozen item at the time of consumption. Read more here.
Our range of beef and lamb is portion cut, vacuum packed and airfreighted chilled from our partners in Australia. However our pork, chicken, sausages, bacon, King Salmon and Cone Bay Barramundi are all snap frozen by our suppliers and remove frozen until the time of delivery.
Ideally in the fridge for 12 to 24 hours. Alternatively, in a shallow bowl with running tap water, and then cooked immediately. Do not under any circumstance, microwave your meat.
Quality fresh meat is up to 70% water. When meat is frozen, ice crystals can form, expand and cause significant damage to the muscle cells, resulting in a loss of taste and even nutrition. Once the meat thaws, the damaged cells may ‘leak’ salts, proteins and rich flavours that would otherwise be captured, reducing the meat quality and dining experience. For more information on how and where to store your product, read here.
Meat Standards Australia (MSA) was developed by the Australian red meat industry to improve the eating quality and consistency of beef and lamb for consumption. The grading system takes into account all factors, and in particular age and marbling, that affect produce from the paddock to the plate. Further details can be found here.
Yes, our beef, lamb, chicken and King Salmon are all halal certified.
Browse our shop page to select the items you would like included in your delivery, to suit your needs.
Select either a one off order or enjoy ongoing savings and convenience with Auto Pilot, where you will receive a meat pack on the first Saturday of every month. Next, choose either next day delivery or wait for our next import to benefit from the full shelf life of our products. Enter your preferred delivery date and time, enter your payment details and we will do the rest for you.
At The Meat Club, we are just that – a club. As with any club, our members are our ultimate priority. We offer our members 10% off when they join Auto Pilot and hope to surprise each member with a unique sample product at the time of delivery, from partners we love.
We are a club, here to support our current members and welcome new members. If in doubt, please reach out to us at [email protected].
Please check the junk folder of your email inbox. Otherwise, contact our team on [email protected]
If you opt in to Auto Pilot, your delivery will be timed immediately or soon after our own import, direct from our suppliers. Delivery on Auto Pilot is made on the first Saturday of every month, to align with the maximum chilled shelf life we can offer for non-primal cuts of beef and lamb meat. We also offer next day delivery for ultimate convenience with an order cut of time of 3pm the day prior. We delivery year round, island wide, except Sundays and Public Holidays.
Yes. Our island wide delivery charges are free for orders above $60. Otherwise, a $5.99 delivery charge will be incurred.
We make every effort to ensure that your delivery is made during your nominated day and time slot. If delivery was attempted and you were not at home, we charge a nominal re-delivery fee of $11.90 which will be billed to your credit card upon confirmation of a re-delivery date and time.
Please contact us attaching an image of the item and we will assist you immediately.
If the delivery has been sent with our logistics partner, we will organise redelivery for a nominal fee of $11.98.
Once you have placed your order you will be able to change the shipping address online 48hrs prior to delivery. This can be done in ‘My Account‘.
Deliveries will be made on the second Saturday of every month, or any day the following week.
Yes, 3pm the day prior. We deliver every day of the week except Sunday’s and Public Holidays.
Please contact us immediately and we will do our best to deliver the missing item as soon as possible or will provide you with a voucher code to use against your next order.
Unfortunately, we cannot take back products that are in good condition once they have been received by you. This is because product safety may have been compromised as the cool chain will have been broken and we therefore can’t resell the products.
We assess our members requests for refunds on a case by case basis. However please note that any requests made more than 24 hours after delivery and without accompanying images may not be accepted.
Your card will be charged upon clicking ‘Purchase’ at the end of your order. If you choose Auto Pilot then your payment will occur every four weeks.
No. As a member on Auto Pilot, you will benefit from Club Prices which is 10% off the single purchase cost.
All credit cards are accepted.
The Meat Club continuously monitors its competitiveness with local market prices. If you join us on Auto Pilot, we will notify you of any pricing changes and give you up to a week to confirm you are happy to continue with your subscription.
For all changes to your subscription please login into ‘My Account‘. You can modify your meat pack, defer your order to another time or choose to cancel. If your order is cancelled within the first two months of the subscription, you will incur charges that represent the initial savings you made on Auto Pilot (i.e. 10%). Should you need any further assistance please don’t hesitate to contact us.
No, we are an online business only.
We don’t have traditional overheads of a butcher or supermarket, such as rent and staffing costs. The Auto Pilot option also allows us to reduce any wastage associated with businesses that order perishable inventory because we order direct from our suppliers, what our members order (supply and demand). Together, this means we can pass savings onto our members.
Yes. Please sign up during checkout.
Your details are saved so you do not need to enter your contact and delivery information again. You will also be able to see your order history to make subsequent orders and changes to any standing order easily.